Le Flan Pâtissier

Flan Pâtissier

Hub and the MIL are very fond of this classic French pastry : Flan Pâtissier. I am not hot about it, but since it's easy to make I do not see any reason not to make one for them. It has to be made a few hours in advance though as it has to cool sufficiently before being consumed.

Hub is in low spirits lately and snaps easily. We know that he's a nice, cool guy really, but he does have more work than usual and is under alot of pressure. The hot weather probably doesn't help, poor guy having to work when the golf and the pool are calling out. He has even cancelled the trips we've promised MIL that we would bring her on - because he doesn't feel up to any travelling.

I have managed to convince him to turn up for LS' English BBQ this evening though. I thought that it would be nice to socialise a bit up in the hills and I would like to check out LS' kitchen so that I could have a better idea on how to conduct my cookery lesson when I finally get to do it at her place. Probably this Fall.

This evening I am going to cook a big chicken curry and keep some for the MIL and Teenager who will stay behind. The rest I will bring to the party.

Flan Pâtissier :

1 round Puff or Brisée Pastry

3 Eggs

150g Sugar

1 litre Full-cream Milk

2-3 Tsp pure Vanilla extract

75g Maizena

Pre-heat the oven to 180°C.

Fill a round mould with the puff pastry and keep it in the fridge when preparing the flan. This will prevent the pastry from shrinking when being baked.

Heat 750ml of the milk with 75g of the sugar and the vanilla extract in a casserole. Stir to dissolve the sugar and turn off the heat just as the milk is going to boil.

In a bowl, beat the eggs with the remaining 75g of the sugar, followed by the maizena. Beat well to make sure that no lumps remain.

Pour the hot milk mixture on the egg mixture, beating all the time.

Then pour the whole batter back into the casserole and heat it gently on the fire, stirring all the time with a wooden spoon. It should take about 4-5 minutes and the batter should thicken as the maizena is cooked.

Remove from the heat when bubbles start to form (meaning that it's going to boil) and pour into the puff pastry mould.

Bake in the oven for 30 minutes. Then cover with aluminium foil and bake for another 10 minutes at 200°C.

Remove from the oven and let it cool for a few hours before serving. It will firm up when cooled. Chill any leftover portions.